How to Make Yankee Doodle Potato Salad

Are you looking for a new change from regular potato salad during this summer's barbecues? I think it is always nice to try something different. This potato salad has a very similar style to old fashioned potato salad except it uses different ingredients. The ingredients compliment beef entrees like hamburger and steak. Check out my information about making a grilled cheeseburger or safety for cooking steaks for ideas. I named this potato salad, "Yankee Doodle" because it is made with red potatoes, bleu cheese, and mayonnaise with blue cheese salad dressing.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Two pounds of red potatoes.
• 1/4 cup of fresh celery.
• 1/2 cup of fresh spinach.
• 1/3 cup of mayonnaise, low fat or regular.
• 2/3 cup of blue cheese salad dressing, Ken's steakhouse chunky blue cheese dressing is the best for flavor.
• 1/8 teaspoon salt.
• Six pieces of turkey bacon.
• Two teaspoons lime.
• 1/2 tablespoon rosemary.
• 1/2 tablespoon dill.
• Two tablespoons dried onion.
• One tablespoon white distilled vinegar.
• Four tablespoons bleu cheese crumbles.
• Sprinkle parmesan (optional).

1. First thing, cut up the two pounds of red potatoes. You can peel them if you like, but either way is fine. Place all the potatoes into a pan, cover them with water, and simmer on medium heat until they are fork tender like in pot roasts. Put the potatoes in the refrigerator to cool while you follow these other steps.

2. Next, chop up your fresh vegetables. Chop up celery into small pieces for the salad until you have 1/4 cup's worth of celery. After that, peel off spinach leaves and chop until you have 1/2 cup of spinach.

3. Now, it is time to make a filling to bind the ingredients together. Stir 1/3 cup of mayonnaise with blue cheese salad dressing. Ken's steakhouse chunky blue cheese salad dressing is the best for flavor. I am serious. They put vinegars or something in it that makes it taste so zesty that is perfect in this recipe. Add 1/8 teaspoon of salt to this filling. Then, add the other flavorings and herbs to this filling, which would include two teaspoons of lime juice, 1/2 tablespoon of rosemary, 1/2 tablespoon of dill, two tablespoons of dried onion, one tablespoon of vinegar, and four tablespoons of crumbled bleu cheese. Stir all of these ingredients together.

4. After that, grab six pieces of turkey bacon. I chose turkey bacon in this recipe because it can easily be heated in the microwave until it is crispy and can be crumbled in about three minutes. Also, I chose this because I don't eat pork. However, pork bacon is fine too. It takes longer to cook, but it works. Another option would be bacon bits, which are usually made from soy protein or ostrich meat. Six tablespoons of bacon bits will substitute well for six slices of bacon.

5. Once the potatoes have cooled, mix the potatoes with the bacon bits and filling. Now your salad is complete. If you want, you could wait 24 hours for the flavors to blend. Also, when served, sprinkling a little bit of parmesan on top adds a nice touch. Neither of these last suggestions are necessary, but it can add to the experience.